Spaghetti Carbonara

• Meat

  • 4 slices Bacon

• Produce

  • 4 cloves Garlic
  • 2 tbsp Parsley, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 1/2 cup Parmesan

Found on damndelicious.net

Description

Ingredients

• 8 ounces spaghetti
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 4 slices bacon, diced
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat. Stir in garlic until fragrant, about 1 minute. Reduce heat to low. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Serve immediately, garnished with parsley, if desired.